Okra Stew With Shrimp Food

OKRO STEW (OKRA STEW)

Steps:

• Cut the stewing beef into bite sized chunks and place into a pot. Chop ¾ of the first onion and add it to the beef. Reserve the other ¼ onion for the sauce.
• Add the kpakposhito to the pot, whole.
• Add a cube of beef or chicken stock seasoning, top with water and braise until tender. Cooking time depends on the type of stewing beef used. While the beef is cooking, prepare the other ingredients as follows.
• Finely chop the second whole onion. Place a large pot on the stove and heat up the palm oil. Fry the onions in the oil until they just begin to caramelize.
• Add the diced ginger to the pot and fry for about 1 minute, just before adding the tomatoes.
• Chop the tomatoes into small chunks and place them into a blender or food processor. Add the ginger to the tomatoes.
• Add the remaining onion to the blender.
• Add the desired amount of scotch bonnet peppers.
• Pulse or liquidize the ingredients until smooth.
• Pour the mixture over the caramelized onions and allow the sauce to cook down and thicken. This should take 10 minutes, as oil begins to rise to the top. Stir regularly to prevent burning.
• Quarter the okra pods, then chop them into ¼-inch (5 mm) thin slices. Set aside.
• Break the smoked mackerel into chunks and add to the stew (optional). Add a little more water and allow to simmer for 5 minutes to allow the flavors to infuse into the sauce.
• Add the chopped okra into the stew and stir. A little more water may be added to encourage the okra to cook well. The presence of tomatoes in the stew slows down the sliming process. Simmer for 10 minutes.
• Add the cooked beef along with the stock created during the braising process and stir to incorporate into the stew. Simmer for 5 minutes.
• Check for seasoning and add salt if required. The dish is now ready to be served alongside banku.

OKRA STEW WITH SHRIMP

Steps:

• Place shrimp in mixing bowl and squeeze lime juice on top, trying to coat shrimp evenly.
• Heat butter in a stock pot and saute the green pepper with shallots or chives for 2 to 3 minutes. Mix in corn, okra, tomatoes, tomato paste, thyme, bay leaf and chili pepper. Season with salt and pepper and simmer for 10 minutes.
• Add the shrimp, return to a boil and simmer for another 5 minutes. Remove bay leaf and chili before serving.

BAYOU OKRA SAUSAGE STEW

Steps:

• In a Dutch oven, saute the first five ingredients in oil until the vegetables are tender. Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan., Stir in the tomatoes, okra, tomato sauce, soy sauce and hot sauce; bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until okra is tender. Serve with rice., Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth or water if necessary. Serve with rice.

OKRA STEW

Steps:

• In a heavy bottomed saute pan over medium-high heat, heat 1 tablespoon olive oil, add the beef and cook for 4-5 minutes without touching. Flip over and cook for an additional 4-5 minutes. Set the beef aside
• In the same pan, add the remaining olive oil along with the garlic, cilantro and onions and cook until soft and fragrant, about 2 minutes.
• Add the frozen okra, salt, pepper and 7 Spice to the garlic cilantro mixture and stir well, coating the okra with the mixture and breaking up the frozen okra. Cook the okra, stirring occasionally until the okra is fully cooked, about 10 minutes.
• Add the tomato paste, fresh cut tomatoes and 4 cups of water to the pan. Then return the beef tips, and mix to incorporate everything together. Lower heat to low and simmer covered for 15 minutes until sauce thickens.
• Serve over traditional Arabic rice pilaf and sprinkle fresh cilantro for garnish.

EASY CREOLE OKRA AND SHRIMP

Steps:

• Heat the olive oil in a skillet over medium heat. Stir in the bell pepper and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the tomatoes and simmer for 10 minutes, then add the okra, sausage, Cajun seasoning, and salt. Cover and cook for 30 minutes. Stir in the shrimp and cook until they are bright pink on the outside and the meat is no longer transparent in the center, 8 to 12 minutes.

OKRA STEW

Steps:

• Heat the palm oil in a soup pot over medium heat. It has a low smoke point, so when it smokes, add the onions and stir well. Cook them, stirring often, until soft. Add the garlic, ginger and minced chiles and cook another minute. Salt everything well.
• Stir in the tomato paste and cook that for a minute or two, stirring often. Add the diced tomatoes, the grains of Selim, and the stock and stir well. Bring to a simmer and cook uncovered for 15 minutes.
• Add the okra and cook another 15 minutes, or until the okra is tender. You want a fairly substantial stew, so only add additional water or stock if everything is getting sticky. Season with salt to taste and add the pepper in at the end. Serve over meat, fish or with rice.

OKRA SOUP

Steps:

• In medium -sized sauce pan boil oxtail seasoned with garlic salt, smoked paprika, pepper and onions until tender (approximately 30 -40 minutes). You can shorten this process in half by using a pressure cooker.
• If using fresh okra wash the okra, remove the tops and tails, and slice into rounds.
• Blend the okra to a coarse consistency in a food processor or you can finely chop the okra into coarse consistency using a sharp knife
• Add the ground crayfish, bouillon or Maggie and egusi into the pan of boiled meat , cook for 5 minutes
• Then add shrimp, cook for another 5 minutes and finally add the spinach and stir for about a minute or 2 .
• Serve warm with Fufu( any kind)

CARIBBEAN OKRA AND SHRIMP

Steps:

• Marinade shrimp in vinegar and soy sauce for 20 minutes.
• Heat oil in large pot on medium-high heat. Add curry powder and cook, stirring constantly, 1 minute.
• Add onion, green onion, garlic, red pepper, hot pepper, and black pepper. Cook until onions turn transluscent.
• Stir in tomatos, thyme, water and okra. Cover the pot and bring to a boil over high, then reduce to a simmer for about 10 minutes. Avoid stirring too much since this will break up the okra.
• Stir in the shrimp, lime juice and salt. Cover the pot , reduce to a simmer, and let cook until shrimp is cooked through & has turned pink - about 3 minutes.
• Serve with Rice, Festival or Boiled Green Bananas.

SHRIMP WITH OKRA AND CHICKPEAS

Steps:

• Clean the shrimp and pat dry and place them in a bowl. Season with Noubess Fish Seasoning and paprika. In a large skillet, heat the oil to medium-low. Add shrimp and cook for 3 minutes turning over so all both sides are pink. Remove and place it in a plate.
• In the same skillet, over medium heat, add chopped onion and diced tomatoes. Cook for 5 minutes. Add chickpeas. Mix the coconut milk with Noubess Original Hot and Spicy Sauce. Pour the coconut mixture in the pan. Mix all ingredients together. Season with salt to taste, reduce heat to low, cover and let cook for 7 - 10 minutes until the okra pieces are cooked but still crunchy.
• Add shrimp, mix, cover and cook for 3 minutes. Remove and serve immediately with your preferred side dish.

SHRIMP AND OKRA

Steps:

• Heat oil over medium heat in a deep, heavy pot until very hot.
• Add onion and sautee until translucent.
• Add thyme leaves, bay leaves, and garlic and stir frequently so as not to scorch the garlic about 1 minute.
• Add tomatoes and water, and heat until the edges begin to boil.
• Add the frozen okra and stir.
• Cover the pot.
• Heat about 5 minutes and check, stirring to prevent sticking and to heat through.
• Okra will be"done" when it turns bright green in color.
• Taste for salt and pepper and correct at this point.
• When the okra is bright green, add the shrimp, stirring to combine.
• Cover again and heat about 5 minutes.
• Uncover, and stir again checking for"doneness".
• The dish will be"done" when shrimp is opaque and firm.
• Serve over hot rice.
• Please note that the water measurement is approximate you may need to add a little more to get a thinner consistency.
• Also, I watch my salt intake so I seldom add it to my recipes, so feel free to add it.
• This dish tastes great with a dash or two of hot pepper sauce.

SHRIMP WITH OKRA

Steps:

• Peel the shrimps. Simmer their shells for 10 minutes in the water. Strain, reserving the water. Bring the water to boil, add the shrimps and turmeric and simmer for about three minutes, or until the shrimps are barely cooked. Strain, reserving the shrimp water. Set the shrimps aside.
• Meanwhile, heat the peanut oil and gently saute the onion and garlic until they are soft. Add the cumin, ground coriander and ground chilies. Saute for one to two minutes, stirring. Pour in the shrimp cooking water and stir. Simmer the ingredients for about 20 minutes, or until the sauce has thickened, stirring frequently. Season the mixture to taste with salt and pepper.
• While the sauce is reducing, saute the okra in the peanut oil. Sprinkle with the ground cumin and ground coriander, and saute over moderate heat until lightly browned and tender.
• Add the shrimps and okra to the shrimp sauce. Heat through and correct seasoning. Sprinkle with coriander leaves and serve.

WEST AFRICAN SEAFOOD OKRA STEW

Steps:

• Place a good sized pot on the stove and heat up the oil. Fry the onions in the oil until they just begin to caramelize.
• Add the diced ginger and garlic to the pot and fry for about 1 minute. Add the tomato puree.
• Chop the tomatoes into small chunks and place them into a blender or food processor. If using scotch bonnet pepper, you may add the desired amount to the blender. Pulse or liquidize the ingredients until smooth. Pour them over the caramelized onion mixture and allow the sauce to cook down and thicken. This should take 10 minutes, and the oil will begin to rise to the top. Stir regularly to prevent burning.
• Prepare the okra by dicing. Quarter the okra pods, then chop them into ¼ inch thin slices. Set aside and move on to step 5.
• Add the prawns and white fish to the stew and cook until the prawns are pink and fish white and flaky. If using smoked fish, break them into chunks and add to the stew at this point. Add a little water to help the seafood cook and the stock cube. Allow the stew to simmer for 5 minutes to allow the flavours to infuse into the sauce.
• Add the chopped okra into the stew and stir. A little more water may be added now to encourage the okra to cook well.
• Now is a good time to check for seasoning and add salt only if required. Simmer for 10 more minutes and then the stew is ready to eat.
• Serve alongside banku, polenta or semolina porridge.

OKRA AND SHRIMP STEW

Steps:

• Heat the oil and butter in a large skillet until the butter is melted.
• Add the onion and bell peppers. Toss to coat evenly.
• Stir in the okra and cook over medium heat until the onion is translucent.
• Add the tomatoes, wine, lemon juice, parsley and Cajun seasoning.
• Simmer, stirring occasionally, until the tomatoes soften.
• Taste and add salt and pepper as needed.
• Add the shrimp and continue cooking for 3-4 minutes, or until the shrimp turns pink and opaque.
• Serve with hot cooked rice.

KARDEA'S OKRA SOUP WITH SHRIMP

Steps:

• For the shrimp broth: Put the shrimp shells, carrots, celery, onions, butter, salt, bay leaf and 10 cups water in a large pot. Bring to a boil for 5 minutes. Reduce the heat and simmer, covered, for about 45 minutes, making sure to skim off and discard any impurities that rise to the top. Strain the liquid, reserving 3 cups of the broth for the okra soup. Reserve the additional broth for another use.
• For the okra soup: Heat a large gumbo pot or Dutch oven over medium-high heat, add the olive oil, garlic, onions, green peppers and 1 tablespoon of the butter and saute until the vegetables soften. Next, add the corn, lima beans and Roma tomatoes and mix together. Add the canned diced tomatoes and reserved 3 cups shrimp broth, stir, cover, bring to a simmer and cook for about 20 minutes.
• While the soup is simmering, melt the remaining tablespoon of butter in a medium skillet, add the reserved shrimp and season with salt and pepper. Cook until the shrimp begin to turn pink. Add the okra, ground ginger and lemon juice, stir to mix and then cook until the okra and shrimp are cooked through.
• Once the soup has simmered for 20 minutes, add the shrimp and okra mixture to the soup. Cover and cook for an additional 10 minutes. Stir the soup, then serve over rice (or enjoy it without rice).